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Melanie Barnard

Veal Scallops with Mint and Capers

Curried Chicken Salad Pita Sanwiches

Chicken Sauté with Green Olive Topping

Lamb Chops with Herbed Sweet Onion Compote

Gemelli with Zucchini, Tomatoes, and Bacon

Roasted Bell Pepper Halves Stuffed with Bulgur and Spinach

Miso Soup with Shrimp and Watercress

Pan-Fried Catfish with Arugula-Orange Salad

Oven-Braised Halibut Provençale

Spicy Crab and Melon Salad

Panko-Crusted Mustard Pork Cutlets

Crab and Corn Chowder with Bacon

Grilled Skirt Steak Tacos with Corn Relish

Poached Eggs in Pipérade

Grilled Porterhouse with Tarragon-Tomato Salad

Pan Bagnat

Chicken and Nectarine Salad with Toasted Cumin Mayonnaise

Cajun Red Beans and Rice Salad

Grilled Asian Pork Chops and Baby Bok Choy

Portuguese Clams with Linguiça and Tomatoes